This recipe for Pumpkin Bread Pudding has all the flavors of pumpkin pie. Drizzled with warm maple syrup and served with vanilla ice cream. This bread pudding will be your favorite Fall dessert.
I love great bread pudding, like my Banana Bread Pudding. I especially love bread puddings warm with their accompanying sauce drizzled over the top for dessert.
For breakfast, served cold, with a cup of coffee is a breakfast treat. Bread puddings are the comfort food of desserts. I always make them in the Fall and Winter months.
This Pumpkin Bread Pudding tastes just like pumpkin pie but with texture.
This Thanksgiving we have rented a cabin in Gatlinburg Tennessee. Eighteen of us are sharing a huge cabin with 1 kitchen. Yes, it is going to be busy in that kitchen but I am excited. For Thanksgiving dessert, I am making this Pumpkin Bread Pudding and my Sweet Potato Pie.
Ingredients for Pumpkin Bread Pudding
- whole milk
- maple syrup
- vanilla extract
- ground cinnamon
- ground ginger
- ground cloves
- Italian bread loaf
How to Make Pumpkin Bread Pudding
Preheat your oven to 325 degrees. Spray a 2.5-quart baking dish with nonstick cooking spray.
In a large mixing bowl add the pumpkin puree, eggs, sugar, milk, syrup, vanilla, cinnamon, ginger, cloves, and salt. Stir the ingredients until well blended.
Recipe Tips for Pumpkin Bread Pudding
- Make sure when shopping you buy Pumpkin Puree and not pumpkin pie filling. You will add the spices yourself.
- Use whole milk. Using milk with less fat content will yield slightly different results.
- Please use real maple syrup not artificial syrup or corn syrup died brown to look like maple syrup.
- Use bread from your grocery store’s bakery like a French, Country, or Italian loaf. Day-old bread works best.
- Spices expire and if you find yourself dusting off that little container of cloves from last year check the expiration date. Expired spices have weakened flavor. Toss the old spices and buy new!
How to Serve
Place a slice of the Pumpkin Bread Pudding on the center of the plate. Drizzle with warmed maple syrup. Serve as is or add a scoop of vanilla ice cream on the side.
Serve pumpkin bread pudding cold the next morning along with a cup of coffee for a sweet breakfast treat.
If you have leftover Pumpkin Bread Pudding cover baking dish with foil and place in the refrigerator. It stays good for up to 2 days. Like, I mentioned above, served cold the next morning for breakfast with a hot cup of coffee is pure pumpkin heaven!
More Bread Pudding Recipes
You may also like my Banana Bread Pudding.
Recipe for Pumpkin Bread Pudding
Pumpkin Bread Pudding
- 1 can 15 oz. pumpkin puree
- 5 eggs beaten
- 1/2 cup white sugar
- 2 cups whole milk
- 2 Tbsp maple syrup
- 2 Tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 6 cups Italian bread loaf cubed into 1/2 inch pieces.
Heat oven to 325 F.
Spray a 2.5-quart baking dish with nonstick cooking spray.
Add pumpkin, eggs, sugar, milk, syrup, vanilla, cinnamon, ginger, cloves, and salt to a large mixing bowl. Stir to combine.
Add bread cubes. Stir to combine.
Let the bread soak for 10 minutes.
Add soaked bread to the baking dish.
Pour remaining pumpkin mixture over the bread.
Bake for 1 hour or until a knife inserted comes out clean.
To serve: Place a slice on the center of the plate and drizzle warmed maple syrup over the top.
This recipe was adapted from Wegman’s Pumpkin Pane Pudding